April 11, 2011 - 10:25 BST hellomagazine.com Thai green chicken curry GALLERY Ingredients (Serves 4)2 tsp Thai Taste Rice Bran Oil 450g (1lb) boneless skinless chicken breasts, cut into thin strips 2 tbsp Thai Taste Green Curry Paste 200ml (7floz) chicken stock 200ml (7floz) Thai Taste Coconut Milk 2 tsp Thai Taste Fish Sauce 1 tsp Thai Taste Palm Sugar 1 tsp Thai Taste Kaffir Lime Leaves ⅓ x 210g jar Thai Taste Pea Aubergines, drained 125g (4½oz) small broccoli florets 125g (4½oz) baby sweetcorn, halved 125g (4½oz) mange tout, halved 2 tsp Thai Taste Thai Basil leaves Method Heat the oil in a medium pan and lightly brown the chicken, add the curry paste and cook for 1-2 minutes, stirring constantly. Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes. Stir in the pea aubergines, broccoli florets and sweetcorn. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes. Serve immediately with steamed basmati rice.